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Cheese And Tomato Pie In Rice Crust

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Ingredients
  Hot cooked rice 2 Cup (32 tbs)
  Chopped fresh chives 1 Tablespoon
  Egg white 1
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Shredded monterey cheese/Monterey jack cheese 4 Ounce (1 Cup)
  Eggs 3
  Egg yolk 1
  Evaporated milk 13 Ounce (1 Can)
  Salt 1⁄8 Teaspoon
  Chopped fresh sage/1/4 teaspoon dried sage 1 Teaspoon
  Red pepper sauce 4 Drop
  Tomato slices 6
Directions

1. Mix rice, 1 tablespoon chives and egg white with fork. Spread evenly over bottom and halfway up side of pie plate, 10 x 1 1/2 inches (do not leave any holes). Microwave uncovered on high 2 minutes.
2. Sprinkle onion and mozzarella cheese over crust. Beat eggs, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%) 4 minutes, stirring every minute, until hot. Pour carefully over cheese in crust.
3. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 11 to 14 minutes, rotating pie plate 1/8 turn after 6 minutes, until center is almost set. Top with tomato; sprinkle with chives. Cover with waxed paper and let stand 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Preparation Time: 
5 Minutes

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